FRIED SUN-DRIED TOMATO SANDWICH I
Fried sun-dried tomato is the new soy meat! Has the taste and texture of a meat sandwich!
Makes 2 sandwiches
I make this sandwich a few ways: using a common grocery variety whole wheat bread, or a larger, denser whole grain/oat deli bread, a soft rye, or a burger bun. The first time I made this sandwich I used the common variety whole wheat bread, smaller square size, because that’s the perfect size for me. Even though there was no lettuce or mayonnaise on the sandwich, it textured and tasted like a BLT (bacon, lettuce and tomato). Since then, I’ve tried other ways and like those too. So many grocery stores in Cleveland refuse to sell veggie/soy meats, and the ones that do are always a long way away. So, I circumvented. Fried sun-dried tomato is now my new soy meat!
Soak 3 oz. sun-dried tomatoes in warm water to cover for 30 minutes. I soak the sun-dried tomatoes I use for sandwiches a shorter length of time, than those I use for other recipes. You do what you want. Drain well, place in jar, cover with olive oil, add peeled sliced garlic and herbs of choice. Marinate in refrigerator overnight and keep handy for when you want a quick satisfying sandwich.
4 slices whole grain bread, lightly toasted; spread 2 slices with Dijon mustard
Top the mustard with 2 thin slices kosher dill pickle each (use extra lg. whole pickles, sliced from end to end into thin slabs); place one on each half of one toast slice, so that when you cut the sandwich you don’t cut through the pickle; you get 1 pickle slab on each half sandwich.
Top the pickles with 3 thin slices of fresh, ripe tomato each. Sprinkle the tomato slices with fresh cracked pepper.
Place 8-10 marinated sun-dried tomatoes in small skillet with a little oil from the tomatoes; fry over medium-low heat till tender and lightly browned; they cook quickly so don’t leave the stove. Place 4-5 fried sun-dried tomatoes on the second toast slices, spooning a little oil from the pan around the sun-dried tomatoes.
Close sandwich, press down with palm of hand, cut each sandwich in half and serve.
Notes: Dijon mustard is creamy enough to substitute as a mayonnaise when you have none.
When you can’t afford soy meats, or when you have none on hand, or you simply don’t want or like soy meats, fried sun-dried tomatoes works wonders. I always keep some on hand, marinating in the refrigerator.
FRIED SUN-DRIED TOMATO SANDWICH II
Fried marinated sun-dried tomatoes and fresh tomato slice on a lightly toasted burger bun spread with Homemade Animal-Free Butter (see in Animal-Free Dairy Section) and sprinkled with fresh cracked pepper.
Makes 1 sandwich
Place 4-5 marinated sun-dried tomatoes in small skillet with a little oil from the tomatoes; fry over medium-low heat till tender and lightly browned; they cook quickly so don’t leave the stove. Place on one half of the burger bun, spooning a little oil from the pan around the sun-dried tomatoes.
Place fresh tomato slice on second half of bun. Sprinkle with fresh cracked pepper. Close, press the bun down lightly with your palm, cut and serve.
Notes: Again, when your sun-dried tomatoes are already marinated, it doesn’t take much time to make this simple, delicious and quick sandwich.
I find that the fewer ingredients on a fried sun-dried tomato sandwich, the better.
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